Tuesday, October 25, 2011

Food: Banana Peanut Butter Muffins

If you are like me, you always have a banana or two lying around that is past the eating stage. And banana chocolate chip muffins, while popular in my house, get a bit boring after a while. I found this recipe on Baking Bites and it is very delicious! The peanut butter gives the muffins an interesting flavour and the oatmeal and lack of butter or white sugar makes it healthier than other banana muffins.
Banana Peanut Butter Muffins


1 1/2 cups all purpose flour
1 cup instant oats*
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tbsp vegetable oil
3/4 cup brown sugar
2 large eggs
1 cup mashed banana (about 2 med.)
6 tbsp peanut butter (pref. creamy)
1 cup milk1 tbsp white vinegar

*If you do not have instant oats, you can grind regular porridge oats in the food processor to make them smaller.

Preheat oven to 180 degrees Celcius. Lightly grease a 12-cup muffin tin.
In a large bowl, whisk together flour, oats, baking powder, baking soda and salt.
Place the milk in a cup and add the vinegar, and let sit for 3 minutes until the milk has curdled. (This is how to make buttermilk if you don't have proper buttermilk on hand.)
In a medium bowl, whisk together vegetable oil, brown sugar, eggs, mashed banana, peanut butter and milk until very smooth, making sure all egg has been well-incorporated.

Pour into flour mixture and stir until no streaks of flour remain.

Divide batter evenly into prepared muffin tin, filling each just about up to the top. I made some regular sized ones for my husband, and mini muffins for my toddler.

Bake for 16-20 minutes, until a toothpick inserted into the center comes out clean and the top springs back when lightly pressed.
Remove muffins from tin and cool on a wire rack.

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